Chickpea Soup سوپ نخود

Nothing is like a big bowl of delicious soup in cold weather. I usally make soup every other day. Today’s soup is chickpea soup. Chickpea, Garbanzo beans/Chana, or Gram, that is called ‘ Nokhod نخود ‘ in Farsi, is a kind of legume, that is high in protein.. In Iranian cuisine, we are using chickpeas for all sorts of soup, stew, rice, and baking.

For making this soup, you can use of canned chickpeas to prepare the soup or use dried chickpeas as I did. If you use dried ones, you should place the dried chickpeas in a bowl of cold water and soak the chickpeas overnight and next day, drain, and cook them.

Recipe for the following soup is very easy and fast. This is a hearty and tasty soup and served with crusty bead.

Chickpea soup

  • 400 g dried chickpeas
  • 1 large white onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large carrot, finely chopped
  • 4 cups vegetable or chicken stock
  • 70 g tomato paste
  • 1 sprig of dried rosemary
  • 2 Bay leaves
  • 1 tsp cumin
  • Salt and pepper to taste
  1. Ingredients



  2. In a large bowl, add dried chick peas and water. Soak the chickpeas overnight.



  3. Next day, drain the water, add soaked dried chickpeas in a large pot and cover it with 5 cups of water and cook it until soft and tender. Skim any foam that appears on the surface.



  4. Heat the oil in a pan. Add chopped onion, carrot and celery. Sauté for 10 minutes over medium heat.



  5. Stirring occasionally, until vegetables are soft.



  6. When chickpeas are done, add in sautéed vegetables, tomato paste



  7. chicken or vegetable stock, cumin, salt, pepper,



  8. dried rosemary and Bay leave. Gently stir all ingredients.



  9. And simmer for 20 minutes. Taste and if needed season with salt and pepper again. You
    can purée the soup or serve it as it is, both are equally delicious.



سوپ نخود

هیچ چیزی به اندازه ی یک‌ کاسه یا یک بشقاب سوپ داغ در هوای سرد نمی چسبه. قبول دارید ؟ ؟  من هر یک روز در میان برای ناهار سوپ درست میکنم. چند روز پیش سوپ نخود آبگوشتی درست کرده بودم که طرز تهیه ی بسیار

آسونی داره و خیلی سریع آماده میشه. یک سوپ ساده  که فقط با چند ماده ی اولیه درست میشه ولی بسیار عالی هست..

نخود آبگوشتی در زبان انگلیسی به چیک پی / گاربانزو – چانا و گرم معروف هست. نخود جزو حبوبات محسوب میشه و منبع خوب پروتئین هست.

در آشپزی ایرانی از نخود در تهیه ی سوپ – آش- کته – آبگوشت – و از آرد نخود در شیرینی پزی استفاده میشود.

برای تهیه ی این سوپ میشه  هم از نخود کنسروی  و یا از نخود خشک  استفاده کرد. من خودم از نخود خشک استفاده  کردم و نخود رو از شب قبل داخل آب سرد قرار دادم تا خیسانده بشه . با این کار هم نخود زودتر پخته خواهد

هم از نفخ معده جلوگیری میشه.

خوب اگر برای درست کردن یک سوپ  ساده ولی در عین حال خوشمزهو فوری فوتی حاضریدبزنید بریم که درستش کنیم.

مواد لازم

چهار صد گرم نخود خشک آبگوشتی

یک عدد پیاز سفید بزرگ – نگینی خرد شده

دو ساقه کرفس – ریز خرد شده

یک عدد هویج خرد شده نگینی

هفتاد گرم رب گوجه‌فرنگی

یک ساقه رزماری

دو برگ بو

 چهار پیمانه عصاره سبزیجات یا گوشت مرغ

یک ق چ زیره

نمک و فلفل به میزان لازم

روغن زیتون

طرز تهیه

داخل یک‌کاسه نخود ها و آب سرد را ریخته و میگذاریم 7-6 ساعت در آب خیسانده شود.سپس آب را دوریخته و نخود ها رابا مقدار مناسبی آب داخل قابلمه ریخته و میگذاریم تا نخود ها پخته و نرم شوند.

در طی پخت کف های روی سطح نخود را جمع کرده و دور می ریزیم. تا آماده شدن نخودسراغ سبزیجات میرویم.

داخل تابه مقداری روغن ریخته و پیازهویج و کرفس خرد شده را برای ده دقیقه روی حرارت متوسط تفت می‌دهیم تا نرم شوند.

در حین تفت دادن سبزیجات را گاهگاهی هم می‌زنیم

زمانیکه نخودپخته و نرم شدسبزیجات تفت داده را همراه با عصاره سبزیجات و یا عصاره گوشت مرغ – زیرهنمکفلفلرب گوجه‌فرنگی – برگ بو و رزماری را به نخود پخته شده اضافه میکنیم.

همه ی  مواد را یک هم کوچک زده ومیگذاریم سوپ برای بیست دقیقه روی حرارت متوسط پخته و آماده شود.

سوپ را قبل از سرو کمی مزه کنید و اگر نیاز به نمک و فلفل بیشتری داشت اضافه کرده و سرو کنید.

این سوپ را میتوان به همان صورتی که پخته شده سرو کرد و یا به صورت پوره در آورده و بعد میل کنید. ( همانطور که در تصاویر ملاحظه میکنید)

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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